Skinny Sweet Potato Casserole with Granola Crumble
A big hit this Thanksgiving. Adapted from Cooking Light. Definitely a make again recipe!
Author: Martha | Simple Nourished Living
1tablespoonslight brown sugar
2teaspoonsgrated orange rind
1/4cupfresh orange juice
2largeegg whites (I substituted 1 whole egg)
5ounceslow-fat evaporated milk
1cuppumpkin seed granola (such as Nature's Path)
Preheat oven to 350°F.
Prick the sweet potato skins. Bake until tender when pieced with a sharp sharp knife. The time will depend on how large the potatoes are. Mine were small and took about 30 minutes. Large ones may take one hour or more.
Coat a 2-quart baking dish with cooking spray and set aside.
When the baked potatoes are cool enough to handle, peel the skins and place in a large mixing bowl. Add the brown sugar, rind, juice, turmeric, vanilla, salt, egg whites, and milk. Mash the mixture until smooth and then spoon into the prepared baking dish.